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Digestion and Nutrition
Chapter 40
Impacts, Issues
Hormones and Hunger
Fat cells secrete leptin, which reduces appetite; an empty stomach secretes ghrelin, which makes you hungry – the goal is healthy nutrition
40.1 The Nature of Digestive Systems
Digestive system
• A body cavity or tube that mechanically and
chemically breaks food down to small particles, then to molecules that can be absorbed into the
internal environment
• Interacts with other organ systems to maintain
homeostasis
Digestive System Interactions
Incomplete and Complete Digestive Systems
Incomplete digestive system
• A saclike gut with one opening in the body surface for food to enter and waste to leave
Complete digestive system
• A tubular gut with an opening at both ends
• Includes mouth, pharynx, esophagus, stomach, small and large intestines, and anus
Incomplete and Complete Digestive Systems
Five Functions of a Complete Digestive System
1. Mechanical processing and motility
2. Secretion of digestive enzymes into the lumen
3. Digestion of food into absorbable molecules
4. Absorption of nutrients into extracellular fluid
5. Elimination of solid residues
Dietary Adaptations
Bird adaptations
• Size and shape of bills adapted to different diets
• Crops and gizzards
Mammal adaptations
• Teeth adapted to different diets
• Multiple stomach chambers in ruminants
Some Adaptations of Mammalian Digestive Systems
40.1 Key Concepts
Overview of Digestive Systems
Some animal digestive systems are saclike, but
most are a tube with two openings
In complex animals, a digestive system interacts
with other organ systems in the distribution of
nutrients and water, disposal of residues and
wastes, and homeostasis
40.2 Overview of the Human Digestive System
Humans have a complete digestive system lined with mucus-covered epithelium
If the tubular gut of an adult human were fully stretched out, it would extend up to 9 meters (30 feet)
Accessory Organs
Accessory organs along the length of the gut secrete enzymes and other substances that break down food into its component molecules
• Salivary glands
• Pancreas
• Liver
• Gallbladder
From Mouth to Stomach
Food is partially digested in the mouth and forced into the pharynx by swallowing
Food is moved through the esophagus by peristalsis through a sphincter to the stomach, which adds acids and enzymes to food and mixes them together to form chyme
Gastrointestinal Tract
In the small intestine, carbohydrates, lipids and proteins are digested by secretions from liver and pancreas; nutrients and water are absorbed
The large intestine absorbs water and ions, and compacts wastes, which collect in the rectum, and are expelled from the anus
The Human Digestive System
40.3 Food in the Mouth
Digestion begins when teeth mechanically break
down food into smaller bits
Teeth consist mostly of bonelike dentin; the
crown is covered by a hard layer of enamel
Salivary amylase secreted by salivary glands
hydrolyses starch into disaccharides
Four Types of Teeth in Humans
Four Types of Teeth in Humans
40.4 Food Breakdown
in the Stomach and Small Intestine
Carbohydrate breakdown begins in the mouth
and is completed in the small intestine
Protein breakdown begins in the stomach and is
completed in the small intestine
Lipids are digested in the small intestine
Stomach Structure
Digestion in the Stomach
The stomach has three digestive functions
• Stores food and controls the rate of passage to the
small intestine
• Mechanically mixes and breaks down food
• Secretes substances used in chemical digestion
Digestion in the Stomach
Stomach mucosa secretes gastric fluid
containing hydrochloric acid and enzymes that
begin protein digestion
• Gastrin signals secretion of acid and pepsinogens
• Acid unfolds proteins
• Pepsin breaks proteins into peptides
Chyme passes into the small intestine
Digestion in the Small Intestine
In the small intestine, chyme mixes with secretions from the pancreas and liver
Pancreatic enzymes break down larger molecules into units that can be absorbed
• Monosaccharides, monoglycerides, fatty acids, amino acids, nucleotides, nucleotide bases
• Bicarbonate from the pancreas buffers acids so enzymes can work
Digestion in the Small Intestine
Lipid (fat) digestion in the small intestine requires enzymes and bile, which is produced by the liver and stored in the gallbladder
Bile
• A mixture of salts, pigments, cholesterol and lipids that emulsifies fats into small drops that enzymes can break down into fatty acids and monoglycerides
Structure of the Small Intestine
Summary: Chemical Digestion
Controls Over Digestion
The nervous system, endocrine system, and nerves of the gut wall control digestion
Arrival of food in the stomach sends signals to gut muscles, glands, and brain
Sympathetic neurons slow digestion during stress or exercise
Hormonal Controls of Digestion
40.5 Absorption From
the Small Intestine
The small intestine is the main site of absorption
for the products of digestion
Brush border cells that project into the lumen
function in both digestion and absorption
Cells in the intestinal lining secrete digestive
enzymes, hormones, mucus, and lysozyme
Surface Area of Intestinal Mucosa Enhances Absorption
Three features increase surface area:
• The lining is folded
• Multicelled, fingerlike absorptive structures (villi)
with lymph and blood vessels extend from folds
• Brush border cells on the villus surface have
membrane extensions (microvilli) that project
into the lumen
The Lining of the Small Intestine
Water and Solute Absorption
Transport proteins move salts, sugars, and amino acids from the intestinal lumen, into brush border cells, then into interstitial fluid in a villus
Water follows the solutes by osmotic gradient
Capillaries in the villus distribute water and solutes through the body
Fat Absorption
Fatty acids and monoglycerides combine with bile salts to form micelles, which aid diffusion into brush border cells (bile salts stay in lumen)
In brush border cells, fatty acids and monoglycerides combine with proteins to form lipoproteins, which enter the villus by exocytosis
From interstitial fluid, triglycerides enter lymph vessels, which empty into the bloodstream
Digestion and Absorption in the Small Intestine
40.6 The Large Intestine
The large intestine is wider than the small
intestine, but also much shorter—only about 1.5
meters (5 feet) long
The ascending colon begins at the cecum, where
the appendix is attached
The descending colon attaches to the rectum
Structure of the Large Intestine
Function of the Large Intestine
The large intestine completes the process of absorption, then concentrates, stores, and eliminates wastes
Bacteria in the colon make vitamins K and B12, which are absorbed through the colon lining
Stretch receptors in the rectum trigger the defecation reflex
Disorders of the Large Intestine
Diarrhea may result from a bacterial infection, and cause dehydration
Appendicitis must be treated to prevent rupture and infection of the abdominal cavity
Colon polyps leading to cancer can be detected and removed by colonoscopy
40.2-40.6 Key Concepts
Human Digestive System
Human digestion starts in the mouth, continues in
the stomach, and is completed in the small
intestine
Secretions of the salivary glands, liver, and pancreas aid digestion
Most nutrients are absorbed in the small intestine
The large intestine concentrates wastes
40.7 Metabolism of
Absorbed Organic Compounds
Absorbed compounds are carried by the blood to
the liver, which plays a central role in metabolism
Most absorbed compounds are broken down for
energy, stored, or used to build larger compounds
Excess carbohydrates and proteins are converted
to fat and stored in adipose tissue
Liver Function
The liver detoxifies dangerous substances (alcohol, NH3), and stores fat-soluble vitamins (A, D) and glucose (as glycogen)
Between meals, the liver provides the brain with glucose by breaking down stored glycogen
Liver Function
40.8 Human Nutritional Requirements
Eating provides your cells with a source of energy
and a supply of essential building materials
Nutritional guidelines based on age, sex, height,
weight, and activity level can be generated online
at mypyramid.gov
Some USDA Nutritional Guidelines
Energy-Rich Carbohydrates
Good (complex ) carbohydrates provide energy, vitamins, and fiber (soluble and insoluble)
• Fresh fruits, whole grains, and vegetables
Not so good (processed) carbohydrates have “empty calories”
• White flour, refined sugar, corn syrup
Lipids
Lipids are used in cell membranes (phospholipids and cholesterol), as energy reserves, insulation and cushioning, and to store fat-soluble vitamins
Essential fatty acids (linoleic and alpha-linoleic acids) must be obtained from the diet
Good Fat, Bad Fat
Unsaturated fats are liquid at room temperature
• Polyunsaturated fats (such as omega-3 fatty acids) and monounsaturated fats (such as oleic acid) have specific health benefits
Saturated fats (in meat and dairy products) can increase risk of heart disease, stroke, or cancer
Trans fats are worse than saturated fats
Main Types of Dietary Lipids
Body-Building Proteins
Proteins are the source of amino acids used to build all body proteins
Meat provides all eight essential amino acids
Most plant foods lack one or more amino acids, but can meet all human amino-acid needs when combined correctly
40.9 Vitamins, Minerals,
and Phytochemicals
Vitamins
• Organic substances that are essential in very small
amounts in the diet (coenzymes)
Minerals
• Inorganic substances with essential metabolic functions (such as iron in hemoglobin)
Phytochemicals
• Beneficial organic molecules found in plant foods
Major Vitamins
Major Minerals
40.7-40.9 Key Concepts
Organic Metabolism and Nutrition
Nutrients absorbed from the gut are raw materials used in synthesis of the body’s complex carbohydrates, lipids, proteins, and nucleic acids
A healthy diet normally provides all nutrients, vitamins, and minerals necessary to support metabolism
40.10 Weighty Questions,
Tantalizing Answers
Being overweight increases health risks
• Type 2 diabetes, high blood pressure, heart disease, breast and colon cancer, arthritis, gallstones
An unhealthy overabundance of fat (obesity) stresses fat cells, triggers inflammatory response
• Fat cells do not increase in number after birth
• Excess weight overfills existing fat cells
The “Right” Body Weight
Body mass index (BMI) estimates health risks
• Overweight: 25 to 29.9
• Obese: 30 or more
BMI = [weight (lbs) x 703] height (in)2
Weight Guidelines
Genes, Hormones, and Obesity
To maintain body weight, energy (caloric) intake must balance with energy output
Genetic factors influence how difficult it is for a person to reach and maintain a healthy weight
Hormones such as leptin can influence both appetite and metabolic rate
Genes, Hormones, and Obesity
40.10 Key Concepts
Balancing Caloric Inputs and Outputs
Maintaining body weight requires balancing calories taken in with calories burned in metabolism and physical activity